This is the season for reflection and reassessment. And I’ve been thinking about the notion that weekends ought to be all about good food and relaxing.
Once a week, I’ve decided to take a no-work day, which, for me means no writing (despite that I love my work).
Cooking, however is not work for me–it’s pleasure. Mostly because Ken does most of the cooking and kitchen work during the week (I know, lucky me!) so by Sunday, I’m itching to get into the kitchen to play around.
For the past weeks on my day off, I’ve also entirely put away the computer–didn’t touch it at all, for anything. And I don’t have an ipad or cell phone–so my day off means we’re disconnected from wifi. It has been so relaxing, we’ve decided to make every seventh day a true holi-day.
But we’re not claiming to have invented the idea of rest–we’re merely concurring that even now (or especially in these times) it remains a wise idea to take a weekly day off, to restore mental, physical and emotional health.
My weekly sabbatical is for puttering around in the kitchen and doing whatever I feel like doing. It’s for,taking twice as long as necessary to do anything (for example, to make a meal) because I’m truly puttering, interspersed with reading whatever I feel like (poetry, cookbooks and memoirs are my favorites) entirely to please myself. No research, no goals for self-improvement–
you see, I’m a perfectionist who has a compulsion for self-improvement; but I’m working on it!
If the meal I’m making is really complicated–and making falafel AND pita from scratch IS time-consuming, I do part of it the day before. So in preparation for a big meal, the day before I plan to serve it, I will start the chickpeas soaking, chop the veggies and mix the spices for the falafel (recipe coming next week).
and I mix up the Tahini-yogurt dressing:
- 1/3 cup low-fat yogurt
- 1 small garlic clove, minced
- 1 tablespoon tahini
- 1 teaspoon Grey Poupon mustard
- 2 teaspoons honey
- Put all the ingredients in a small glass jar with a cover (a jam jar, for instance), shake well and refrigerate. Shake or stir again just before serving.
I also combine the dry ingredients for the pita (for the link to my pita recipe: click here).
From the picture at the top of this post, you’ll notice I didn’t blend in the active dry yeast yet. Because I know from experience that I tend to forget to add the yeast when I’m doing this time saving-thing, I nestle a shot-glass into the bowl with the yeast in it. If I pour the yeast into the dry ingredients, the yeast gets active, and right now, I want it to rest. If I allow it to work today, it will have no oomph left over for the job I need it to do, tomorrow.
How important do you think rest is? Do you manage to get enough of it? How? or why not?